Caramelised fried garlic pasta

    (33)
    28 min

    Calling all garlic lovers! The beloved bulb is definitely the X factor in this pasta show! Fried in olive oil so that it slightly caramelises, sweetens and browns, tossed with pasta and the aromatic garlic-infused cooking oil and topped with Parmesan cheese. Divinely simple, and will definitely keep the vampires away!


    32 people made this

    Ingredients
    Serves: 6 

    • 455g vermicelli pasta
    • 475ml olive oil for frying
    • 2 bulbs garlic, peeled and diced
    • 80g grated Parmesan cheese

    Method
    Prep:20min  ›  Cook:8min  ›  Ready in:28min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Heat olive oil in a saucepan over medium heat until a piece of garlic dropped into the oil slowly bubbles. Add the garlic, and cook and stir until golden brown, 5 to 7 minutes. Remove garlic from the oil with a slotted spoon and set aside; reserve oil.
    3. To serve, place the pasta onto individual serving dishes and sprinkle with fried garlic. Drizzle with a little of the frying oil and sprinkle with Parmesan cheese. Reserve remaining garlic-flavoured oil for another use.
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    Reviews & ratings
    Average global rating:
    (33)

    Reviews in English (28)

    by
    33

    This was a tradition in our home. We call it Olio d'oliva e aglio. What my mom did was saute' bread crumbs in a pan and toss the pasta and garlic with this. We also do not separate the garlic from the oil we just toss it all together. Does make a good quick supper or snack.  -  21 Aug 2009  (Review from Allrecipes US | Canada)

    by
    15

    I definitely don't use two cups of olive oil, but I do use quite a bit, as well as a good chunk of butter. When I make it for myself, I just use half a bulb of garlic. I also add a medium tomato, and LOTS of pepper! Basically, this is a good recipe to build on. Don't be afraid of the garlic, it doesn't even taste garlicky.  -  18 Apr 2010  (Review from Allrecipes US | Canada)

    by
    13

    Really good as is and even better, this is a perfect recipe to build on. I've used it and added all kinds of everything that I'm in the mood for then and there. Its really good for instance to add ham or bacon and/or peppers and so forth. Whatever you fancy. Thank you, its a great Chameleon of a recipe.  -  14 Feb 2008  (Review from Allrecipes US | Canada)

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